Chicken Lo Mein Noodles Recipe | Kitchenstagram
Savory Lo Mein noodles stir-fried with vibrant veggies and your favourite protein, all coated in a rich, flavourful sauce. Quick to make and irresistibly delicious, this classic takeout favorite delivers bold taste and perfect texture in just minutes.
What is Lo Mein?
Lo Mein is a popular Chinese dish featuring soft, wheat-based egg noodles that are boiled, drained and then quickly tossed in a wok with savory sauces, vegetables and often meat or seafood. The term “lo mein” translates to “tossed noodles,” highlighting the method of mixing the noodles with flavourful ingredients rather than deep-frying. Unlike chow mein, which is typically crispier, lo mein noodles remain tender and saucy. This dish is loved for its rich taste, satisfying texture and versatility in ingredients.
Types of Lo Mein Noodles:
When buying Lo Mein Noodles, it’s important to check whether they’re uncooked or pre-cooked, as this affects your prep. Uncooked noodles requiring boiling first but tend to have a firmer, more satisfying bite- great for texture lovers.
On the other hand, pre-cooked noodles are super convenient since they can go straight into the wok. However, they often clump together, making them harder to separate without breaking. If you’re in a rush, pre-cooked is a solid choice, but for the best stir-fry results, many prefer starting with uncooked noodles.
Ingredeints needed for Lo Mein Noodles:
Noodles: Fresh egg noodles are used in Lo Mein noodles. If those aren’t available, dried egg noodles are great alternative. But any long noodles will work, rice noodles, ramen or even spaghetti.
Protein: Use your choice of protein, chicken, beef, pork, prawns, tofu or even turkey. Each adds its own character and firm tofu is good for soaking up the savory sauce while holding its shape.
Veggies: Use your choice of veggies, I have used bell peppers, carrots and green onions. Onion and garlic are essential for creating savory base that ties everything together.
Ingredeints needed for Lo Mein Sauce:
The soul of a standout Lo Mein lies in its sauce- a savory, umami-rich blend that blend that ties the whole dish together.
Dark Soy Sauce: Dark Soy sauce gives Lo Mein its signature deep colour and robust taste. Thicker and more intense than regular soy, it imparts a beautiful glaze and richness to the noodles.
Light Soy Sauce: Light soy sauce adds the essential salty note without overwhelming the dish or altering its colour too much. It’s lighter in texture but bold in flavour, and it’s what helps build that layered taste profile.
Oyster Sauce: Oyster sauce is another power player, loaded with umami and a slight sweetness that rounds out the saltiness.
Rice Wine Vinegar: Rice wine vinegar adds mildly sweet and tangy flavour to the noodles.
Sesame Oil: A tsp of toasted sesame seed oil add an unmistakable nuttiness, but use with restraint-it’s potent.
Seasoning: Salt can fine-tune the flavour, while a bit of sugar balances the savory notes with a hint of sweetness. Black pepper provides a gentle heat that adds a subtle zing to every bite.
Ingredients
For Lo Mein Noodles:
250 gm Egg noodles, dried
200 gm Chicken, sliced
2 tbsp Peanut Oil
1 tbsp Garlic, minced
1 no. Small Onion, sliced
2 nos. Carrot, cut into batons
1 no. Bell Pepper, sliced
1/2 cup Green Onion, sliced
Salt to taste
1 tsp Freshly cracked Black Pepper
2 tbsp Water
For Lo Mein Sauce:
1/2 tbsp Cornflour / Cornstarch
1 tsp White Sugar
1 tbsp Dark Soy sauce
1 tbsp Light Soy sauce
1 tbsp Oyster sauce
1 tbsp Rice wine vinegar
1/2 tsp Sesame Oil
For Garnishing:
Green Onion, finely sliced
Preparation
For Lo Mein Sauce:
- Step 1: In a small mixing bowl, combine cornflour, white sugar, dark soy sauce, light soy sauce, oyster sauce, rice wine vinegar, sesame oil. Keep aside.
For Lo Mein Noodles:
- Step 2: Bring a large pot of water to a boil. Then add the noodles and cook till al dente, drain and rinse thoroughly in cool water.
- Step 3: Heat oil in a wok, over high heat until smoking. Add minced garlic and sliced onion, stir for 30 seconds.
- Step 4: Add carrot and bell pepper, cook for 4-5 minutes
- Step 5: Add chicken and salt to taste, cook for 6-8 minutes.
- Step 6: Then add the lo mein sauce and stir to combine. Next add noodles, water, freshly cracked Black Pepper and sliced green onions . Use two spoons and toss for few minutes until all the noodles are slick with sauce.
- Step 7: Serve immediately, garnish with some green onions. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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